Episode 1 - Sweet Potato Tourlou and Htipiti DipIngredients

2 Medium Sized Sweet Potatoes

2 Large Aubergines

3 Large White Potatoes

1 Red Onion

2 Cloves of Garlic

1 Can of Chopped Tomatoes

3 Fresh Chopped Tomatoes

1½ Cups of Olive Oil

1/3tsp Sweet Paprika

Salt and Pepper to Season

3-4 Sprigs of Parsley

1 Vegetable Stock Cube


Slice and soak the aubergines in saltwater to take away some the their bitterness.

While they are soaking add the chopped tomatoes from the can into a bowl along with the freshly chopped tomatoes and the chopped garlic. Leave these aside for the flavours to infuse.

Chop all the remaining vegetables into medium sized chunks, you can leave the skins on the potatoes if you like, then place all vegetables in a roasting dish. 

Add 100ml of vegetable stock to the roasting dish, the tomato and garlic mix, olive oil and paprika. At this point you may wish to add a little salt and pepper. 

Tear the parsley by hand and add that to the dish and mix them all together.

Cover the tray with non-stick backing paper then roast in preheated oven at 180-200 degrees Celsius for 1 hour. After an hour, remove the baking paper and roast for a further 10 minutes.


A Quick Htipiti Dip


250gr. Feta Cheese

2 Sliced Roasted Red Peppers (either homemade or ready made in water/olive oil)

1 Small Chili Pepper

4tbs Olive Oil

½tsp Sweet Paprika


If you’re going to roast your peppers from scratch, go for a couple of nice sweet pointed peppers.

Roast them for 40 minutes to an hour in an oven at 200 degrees Celsius. You’re looking for the flesh to become soft and the skin crisp enough to just peel away then carefully remove the seeds and roughly slice them.

While your pointed peppers are roasting, de-seed and chop a medium chili pepper for a bit of kick. You can add more or less chili depending on your taste.

Break up your feta cheese with a fork in a bowl or on a plate. At this point you can choose to either put the ingredients in a blender for a smoother dip, or continue with a fork for a chunkier consistency.

Add your peppers, olive oil, chopped chili and paprika to the cheese and fork it in until the peppers and cheese are well mixed.


Serve Htipiti in a bowl with a sprig of parsley alongside your Tourlou or as Artemis suggests, dunk your chips in it!